This crock pot mac and cheese with Velveeta is one of those recipes I’ve made so many times I could probably make it in my sleep. It never fails me. My oldest son asks for it constantly and could probably eat the entire batch himself. It’s ultra creamy, ridiculously easy and always disappears fast whether I’m making it for a holiday gathering, potluck or easy dinner at home. With just 6 simple ingredients and minimal prep, this is the kind of comfort food recipe people come back to again and again.
Original post: 2014 | Updated: October 2023 and May 2026
Why This Recipe Works
There are plenty of reasons I come back to this crock pot mac and cheese with Velveeta again and again, but here are the biggest ones:
- Ultra creamy and cheesy every single time
- Made with just 6 simple ingredients
- Requires almost no prep or hands-on time
- Frees up valuable oven and stovetop space during busy holidays
- Always gets rave reviews from both kids and adults
- Perfect for potlucks, parties, holidays or easy weeknight dinners
Velveeta is the secret to the smoothest, creamiest texture every single time.
This is one of those dependable comfort food recipes that works for nearly every occasion. Whether I’m making it for Thanksgiving, a summer gathering or a random Tuesday night dinner, it always disappears fast.
If you love cozy comfort food recipes, you’ll also want to try my chili recipe.
Recipe Ingredients for Crockpot Macaroni and Cheese
Elbow macaroni
Watch the noodles carefully as they cook to avoid mushy pasta. When stirring, replace the lid quickly to keep as much heat inside as possible.
Milk
Whole milk creates the creamiest texture, but 2%, 1%, oat milk or almond milk all work well. For an even richer result, replace part of the milk with heavy cream.
Evaporated milk can also be used for extra creaminess.
Velveeta
Velveeta is the secret to the ultra smooth, creamy texture in this recipe.
Butter
Salted butter adds great flavor, but unsalted butter works just as well.
Sharp cheddar cheese
Sharp cheddar adds the best flavor, but you can easily swap in mozzarella, pepper jack, colby jack, Monterey Jack or another creamy cheese. Freshly shredded cheese melts more smoothly, but pre-shredded works great for convenience.
Parmesan cheese
A sprinkle of parmesan on top adds extra flavor and texture.
How To Make Crock Pot Mac and Cheese with Velveeta
- Add ingredients to the slow cooker
Add cooked elbow macaroni, milk, Velveeta, butter, shredded cheddar and parmesan cheese to a 7-quart crock pot.
- Cook on low
Cover and cook on low for 2 to 3 hours, until creamy and fully melted. - Stir occasionally
Stir the macaroni and cheese a couple of times throughout cooking for the creamiest texture. Start checking for doneness around the 2-hour mark, since slow cookers can vary.
Avoid overcooking, since the pasta will continue softening as it sits.
Recipe Notes
- Coat the slow cooker with nonstick spray or use a liner for easier cleanup.
- This recipe makes a large batch and is perfect for potlucks, holidays or feeding a crowd.
- This mac and cheese thickens as it sits, so serve it warm for the creamiest texture.
- Add a splash of milk if the macaroni and cheese becomes too thick while cooking.
- Stirring occasionally helps create the creamiest texture.
- Add sour cream for an even richer, creamier result.
- Ham or bacon make great additions if serving as a main dish.
- Garlic powder or onion powder add extra flavor to the cheese sauce.
- Pre-shredded cheddar works great for convenience, but freshly shredded melts more smoothly.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Substitute For Milk in Mac and Cheese
Whether you are looking for a different flavor in your next creamy macaroni dish or you just don’t have milk on hand, learn replacements for milk in macaroni and cheese!
What To Serve With Mac and Cheese
Mac cheese is the perfect comfort food! But what goes with it?! This roundup provides 16 delicious ideas about what to serve alongside mac and cheese to create a complete, satisfying meal!
What To Do With Mac and Cheese Leftovers
Delivering you a massive list of 41 ideas for leftover cheesy mac! Whether you have an abundance of leftovers or just want new things to do with this classic comfort food, we’ve got your back.
Crockpot Mac and Cheese FAQ
Yes. Heavy cream, evaporated milk, oat milk or almond milk can all work well depending on the flavor and texture you prefer.
Stir occasionally while cooking and add a splash of milk if the macaroni and cheese becomes too thick.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stovetop or in the microwave with a splash of milk to help restore creaminess.
Mac and cheese pairs perfectly with barbecue, ham, chicken, vegetables, salad or dinner rolls.
Use leftovers for fried mac and cheese bites, casseroles or loaded bowls topped with bacon or pulled pork.
More Comfort Food Recipes You’ll Love
If you love easy, cozy comfort food recipes like this crock pot mac and cheese with Velveeta, here are a few more favorites to try:
What People Are Saying About This Recipe
“This is definitely going to be my go-to mac and cheese recipe from now on. Soooooo good!”
— Leah“Everyone who ate it LOVED it. Now I get asked to make it for every upcoming occasion.”
— Sally“I made this for a potluck at work and everyone absolutely loved it. It’s my go-to mac and cheese recipe now.”
— Katie
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Crock Pot Mac and Cheese With Velveeta
Equipment
Ingredients
- 16 oz elbow macaroni
- 3 cups milk
- 8 oz velveeta cut into chunks
- 1/4 cup salted butter cut into chunks
- 3 cups cheddar cheese shredded
- 1/4 cup Parmesan cheese grated
Instructions
- Cook pasta in boiling water 3 minutes short of being al dente.16 oz elbow macaroni
- Place the cooked macaroni, milk, Velveeta, butter and cheddar cheese into a crockpot. Stir and top with Parmesan cheese.3 cups milk, 8 oz velveeta, 1/4 cup salted butter, 3 cups cheddar cheese, 1/4 cup Parmesan cheese
- Set heat to Low and cook for 2 to 3 hours. Stir occasionally and check for doneness starting at the 2-hour mark.
Video
Notes
-
- Stir occasionally while cooking for the creamiest texture.
- Add a splash of milk if the macaroni and cheese thickens too much.
- Velveeta creates the smoothest, creamiest texture in this recipe.
- This recipe makes a large batch and is perfect for potlucks or holidays.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Hi there, can you use regular parm from a shaker or does it have to be freshly grated? Thanks
Hi Kasey, good question. I recommend freshly grated parmesan cheese because it’ll melt into the recipe and become part of the sauce. You could technically use the shaker but it wouldn’t turn out the same. However, if you don’t mind it, it’s your preference. Hope that helps!
I got the stuff shown on the picture so that’s what I’m using but do I have to cook pasta first
Hi Christina,
Yes, Cook pasta in boiling water 3 minutes short of being al dente (for either version)
Which way is better with cream cheese or with velvetta cheese
Hi Teresa – great question! I guess looking through the comments might be the best way to get people’s responses tallied. I like both! My original version is at the bottom and then I redid it and so they’re not exactly the same but similar. I think you should try both and let me know what you think!
Help. I want the original recipe without the velveta. I scrolled to the bottom and can’t find it.
Hi Madori, It’s a picture with the ingredients shared in it and it’s at the bottom of the post – past where the updated version is shared. It’s labeled: ORIGINAL RECIPE Throw the ingredients from the photo below into your crockpot on Low. Start checking for doneness at 1.5 hours. (side note: boil the macaroni for a few minutes first for optimal results) 3 C CHEDDAR, 4 C MILK, 16 OZ ELBOW MACARONI, 8 OZ CREAM CHEESE AND 12 OZ EVAPORATED MILK. Thank you for asking.
The picture calls for cream cheese and evaporated milk but I don’t see either in the ingredients? Can you tell me why that is??
Hi Amy,
This recipe has two recipes referenced in it. One is the original recipe. I then updated that recipe to the current one shown in the beginning of the post. I got a lot of readers missing the old version, so I updated this post at the bottom to show the old recipe too. What you see in the recipe card is the updated version. What you see at the bottom after I explain how to make the recipe, is the old version which is still delicious! I showed the ingredients in the crockpot to differentiate. I’m sorry it was confusing.
Could this be made on the stove top?
Great question, Amy. Yes, you could easily prepare this on the stovetop. Follow step 1 and in step 2 you can mix all of the ingredients on the stovetop in a Dutch oven, keeping the heat really low and stirring. It’ll be melted and heated through much sooner!
Made this for a work potluck and it was sooooo good! I received many compliments on it.
Very cheesy and gooey. I was able to bring everything to work and have it cooking in my office (just had to cook pasta at home before I left). Highly recommend!!
Thank you Katelyn! Glad it was a hit.
So yummy! Super easy!!
Has anyone tried this with gluten free pasta?
May I ask, what is the difference in texture/taste between the two recipes? I’m looking for one that stays creamy and gooey, not chunky and dry like many other Mac and cheese recipes I’ve tried.
Thanks,
Gina
Gina – great questions! So the original post (the one at the bottom) is easier. It’s a delicious recipe. But I would say the improved version is more creamy. Either way, you could make the recipe even creamier by adding heavy cream or more cream cheese but these are both good recipes. Thanks for asking!
What size crock pot should be used?
Hi Martha, I use a 6 qt crock pot but if you have a larger one, that works well too. Thanks!
What is the smallest size Crockpot that can be used?
I would not attempt it in less than 6 qts.
Loved the recipe!!! Thank you!
I’m glad you made it and enjoyed it! Thank you for sharing!
I would like to point out that the ‘original recipe’ is actually above the new recipe. If you click ‘jump to recipe’ and then scroll down as it instructs, you won’t find it.
The recipe shown in the picture and the recipe once you open to view are two totally different recipes. I bought the ingredients for What was in the picture. I was very surprised when I opened it up to get started.
Hi Jane,
I’m not sure where you’re finding different ingredients for the crockpot mac and cheese. The ingredients in the photo and in the recipe card match up: 16 oz elbow macaroni
▢3 cups milk
▢8 oz velveeta cut into chunks
▢1/4 cup salted butter cut into chunks
▢3 cups cheddar cheese shredded
▢1/4 cup Parmesan cheese grated
I just did same thing. The picture shows cream cheese and it’s not in the recipe, it says Velveeta cheese instead.
There are 2 different versions of this recipe – I think that’s the confusion. My original recipe is referenced at the bottom because I updated it and some people missed it so I included it in the post. Sorry for the confusion!
Been all over this page and still can not find the recipe that calls for cream cheese…
It says “ORIGINAL RECIPE” right above the recipe card at the bottom of the page. The picture shows the ingredients in the crock pot. This verbage is directly above it.
Original Recipe
Throw the ingredients from the photo below into your crockpot on Low. Start checking for doneness at 1.5 hours. (side note: boil the macaroni for a few minutes first for optimal results)
The photo shows cream chese
Yes, as explained in the post, there’s the original post (shown with the picture at the bottom) that I used in the original recipe. However, I updated this recipe and didn’t use the cream cheese. I had so many people request that old recipe that I added it to the bottom of the updated post for people to recreate on their own. Sorry you’re finding it confusing.
Jane is correct. The picture with ingredients to the link is different than the picture and recipe once the link opens. Then further down the page right before the recipe you have the photo to the link under the title “Original recipe “ but no instructions for that recipe.
I made this for Thanksgiving one year and now it’s become a staple- if I don’t make it, people get legitimately upset!
What a compliment! Thank you for sharing and I’m so glad it’s enjoyed and you found it worth making again. Have a great Thanksgiving!
Did you use the recipe with cream cheese or velveeta?
The original recipe (shown at the bottom of the blog) was made with cream cheese. The updated/revamped mac and cheese recipe doesn’t use cream cheese but does use velveeta. Both are good! Depends on what you like!
Which recipe did/ do you make? The original with the cream cheese or the updated one without the cream cheese?
I make the one with the cream cheese but without the evaporated milk. Super yummy but make sure you cook your noodles 3 minutes less or they will be mushy.
Made this tonight for new years! This is definitely gonna be my go to mac and cheese recipe from now on! Soooooo good!!
YES!! Love it!
I am making this as a side dish for a Friendsgiving of about 17-20 people. Do you think one batch will be enough? & If i double it do I need to change anything?
That sounds like a full Friendsgiving table! What a great way to love on people. I would recommend making this recipe in two separate batches rather than doubling it in one big batch.
A bit disappointed. Made this for thanksgiving today and not sure what I did wrong but mine looks COMPLETELY different than the photo of the mac n cheese in the blue bowl. Mine has much more liquid and not nearly as dry or even the same yellow color 🙁
Oh, that is frustrating. I’m so sorry that it didn’t turn out. When you stirred it while it was cooking throughout the day, did the liquid seem to mix in and change throughout the day?
Could you cook on High for less time?
I made this for the first time when my grandson came home from Brazil. It was a big hit! I’m making it again tonight and it was perfect the way it was. I didn’t change a thing.
Love to hear that! It’s great to love on your grandkids with good food. Thanks for sharing!
If you don’t boil your macaroni do you need to add extra milk or liquid?? Thank you!!!
Hi Tammy, The milk is to help mix in with the cheese and help it to melt into a sauce. The pasta itself if cooked al dente a head of time.
3rd year of making this for my large family Thanksgiving dinner! I prefer the cream cheese method but also slightly boil the macaroni first and also add butter.
Sounds delicious! I’m glad it was a hit. Thanks for sharing your tweaks with all of us!